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4.41
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Best Gluten Free Lemon Pound Cake Recipe: Dairy Free
This is the ultimate gluten free lemon pound cake recipe – infused with lemon zest and freshly squeezed lemon juice, then drizzled with an intense lemon icing.
Prep Time
25
minutes
mins
Cook Time
50
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
10
slices
Calories:
261
kcal
Author:
Christine
Ingredients
Pound Cake:
8
Tablespoons
vegan butter
softened
200
grams
granulated sugar
about 1 cup
3
large
eggs
¼
cup
grated lemon zest
about 4 lemons
200
grams
gluten free flour blend
about 1 ½ cups
½
teaspoon
xanthan gum
½
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
2
Tablespoons
fresh lemon juice
½
cup
dairy free buttermilk
with almond milk or coconut milk
1
teaspoon
pure vanilla extract
Syrup:
50
grams
granulated sugar
about ¼ cup
¼
cup
lemon juice
Glaze:
105
grams
powdered sugar
about 1 cup
1
– 2 Tablespoons fresh lemon juice
Instructions
For pound cake:
Spray an 8” x 4.5” pan with non-stick spray. Line it with a piece of parchment paper, making sure to drape it over the edges.
In the bowl of a stand mixer, beat the butter and granulated sugar until well blended, about 1 minute.
Add one of the eggs and mix well. Continue adding an egg and mixing well until all eggs are added.
Add lemon zest and mix on low speed for 15 seconds.
In a medium mixing bowl, add the flour blend, xanthan gum, baking powder, baking soda and salt. Mix well until combined. Set aside.
In a small bowl or measuring cup, add the lemon juice, vegan buttermilk, and vanilla extract. Whisk until fully combined.
In the bowl with the butter-egg mixture, add half of the flour mixture and mix on low speed for 30 seconds until blended.
Add all of the buttermilk-lemon mixture and mix for another 30 seconds.
Scrape the batter down before adding the remaining flour. Mix again on low speed for 30 seconds.
Set batter aside to rest for 30 minutes.
Preheat the oven to 350F. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted into the middle comes out clean.
Let the cake cool in the pan on a wire rack for 5 minutes.
Prepare syrup:
In a small microwave-safe bowl, add the 50 grams granulated sugar and lemon juice. Microwave for 1 minute or until sugar is dissolved.
Grab the edges of the parchment paper and lift the cake out of the pan and onto a serving plate.
Using a small spoon, spoon the syrup over the warm cake.
Set cake aside to cool completely.
Prepare glaze:
In a small mixing bowl, add the powdered sugar and 1 Tablespoon lemon juice.
Mix well, until a thin, easy-to-drizzle consistency is reached. Add more lemon juice if needed - 1 teaspoon at a time.
Drizzle the glaze over the cooled cake.
Slice and serve.
Notes
Make sure all ingredients are at room temperature.
Add eggs one at a time and blend well.
Add half of the flour mix, then the buttermilk mixture, then the remaining flour mix.
Spoon the syrup over the warm cake.
Drizzle the glaze over the cooled loaf.
Slice with a sharp knife and serve.
Nutrition
Calories:
261
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
50
mg
|
Sodium:
299
mg
|
Potassium:
59
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
86
IU
|
Vitamin C:
4
mg
|
Calcium:
43
mg
|
Iron:
1
mg